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ABC-1 2 3 (Apple, Banana, Carrot) Loaf

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“This is my go-to banana bread I make to use up those brown bananas. I also peel and freeze overripe bananas and keep them until I feel like baking. Easy to bake, moist muffins or mini-loaf cakes, made with variety of ingredients you probably have on hand. Original recipe. I have used fewer bananas, more carrot or apple, etc, always with good results. I have made with double the sugar, which is a little too sweet for me. If you like your muffins sweet, add more sugar to taste. These keep well, but I never had to store them more than 3 days.”
36 muffins

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Grease and flour 8 mini-loaf pans (3-1/2 x 6) or muffin tins (may use paper liners).
  2. Peel and core apple and put through food processor, or grate by hand. Put carrots through processor, then bananas. Set aside.
  3. Combine dry ingredients in large bowl and whisk together to combine.
  4. In a small bowl, add sour cream, oil, eggs and vanilla extract. Whisk until combined.
  5. Add wet ingredients to dry in large bowl. Mix with wooden spoon. Batter will be thick.
  6. Add fruit and nuts of your choice, and stir distribute.
  7. Fill muffin cups or mini-loaf pans almost to the top (this batter does not rise a lot).
  8. Bake at 350 degrees for 40 minutes (loaf pans) or 25 minutes (muffins). Depending on how many wet to dry ingredients, baking times may vary. Test with clean butter knife before removing from oven. Butter knife should come out clean when inserted into center.

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